Buttermilk Pancakes
Makes 8 to 10 pancakes · Prep: 15 minutes · Cook: 20 minutes · Total: about 35 minutes
To beat the crowds at a local breakfast diner, I used to get up bright and early at 9 AM on Saturday, which is basically dawn if you are a night owl, and make a beeline for their pancakes. They were simple: browned, fluffy, a little buttery, with berries and maple syrup on the side. Now my wallet is happier because I can make a very close version at home, without waiting for a table or paying $18 for flour, eggs, and syrup.
Ingredients
Pancakes
- 1½ cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon kosher salt
- 1⅓ cups buttermilk
- 1 large egg
- 3 tablespoons unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- Butter or neutral oil, for cooking
To serve
- Butter
- Maple syrup
- Blueberries
- Raspberries
Instructions
- 1
Mix the dry ingredients
Whisk the flour, sugar, baking powder, baking soda, and salt in a large bowl.
- 2
Mix the wet ingredients
In another bowl, whisk the buttermilk, egg, melted butter, and vanilla.
- 3
Combine
Pour the wet ingredients into the dry ingredients. Stir gently until just combined. The batter should be lumpy, not smooth. If it feels too thick to spread slightly in the pan, add 1 to 2 tablespoons more buttermilk.
- 4
Rest the batter
Let the batter rest for 5 to 10 minutes.
- 5
Heat the pan
Heat a nonstick skillet or griddle over medium heat. Add a little butter or neutral oil.
- 6
Cook the first side
Scoop about ¼ cup batter per pancake onto the pan. Cook for 2 to 3 minutes, until bubbles form on top and the edges look set.
- 7
Flip and finish
Flip once and cook for another 1 to 2 minutes, until golden brown and cooked through.
- 8
Serve
Serve warm with butter, maple syrup, blueberries, and raspberries.
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